Lemon Rasam

Rasam is most common in south Indian dishes. They used to prepare regularly. It’s a tangy and great rasam. It is a delicious dish. During lemon season you can prepare it easily.

LEMON RASAM

This is very good for health. Lemon is one of the best ingredients for reducing weight. And this is commonly used for cold.

This goes well with any steamed rice with poriyal or fry. You can serve this as soup.

Ingredients

Lemons – 2 (big)

Chopped Tomato – 2 (medium)

Chopped Coriander Leaves – ½ cup

Green Chilli – 4

Curry Leaves – 1 Sprig

Soaked Toor Dal – 5 tsp

Rasam Powder – 1 tsp

(To Temper)

Asafoetida – a pinch

Mustard Seeds – 1 tsp

Dry Red Chilli – 2

Ghee – 2 tsp

Method

Wash and cut lemon and squeeze the juice and keep it aside.

In a vessel, add toor dal , coriander leaves with enough water and bring it to boil.

Add salt, rasam powder, and asafoetida and mix well.

In a pan, heat ghee. Then add sliced green chilli, and chopped tomatoes then fry till it becomes mushy.

Now add toor dal mix in it and if you need more water just add few more.

In a pan, add another tsp of ghee. Then add mustard seeds, curry leaves, and chopped coriander leaves and sauté for few seconds. 

Then transfer into rasam mix. Finally add the squeezed lemon juices and stir it.

Then switch off the flame and garnish with coriander leaves.